METHOD FOR OBTAINING BY-PRODUCT PASTE AND METHOD FOR OBTAINING COOKED SAUSAGE DUE TO APPLYING THE OBTAINED BY-PRODUCT PASTE Russian patent published in 2007 - IPC A23L1/312 A23L1/317 A23L1/314 

FIELD: food industry, meat industry.

SUBSTANCE: the present innovation deals with manufacturing by-product paste and cooked sausage due to supplementing its composition with the obtained by-product paste. Method for obtaining by-product paste deals with reducing cattle spleen, adding pre-hydrated pea meal and hen pepsin to keep it for 1 h followed by thermal treatment of the mixture obtained with subsequent cooling. Pea meal should be moisturized at the ratio of meal : water being 1:3. The ratio spleen : hydrated pea meal corresponds to (65:35)-(75:25). The quantity of supplemented hen pepsin should be calculated due to taking into consideration the ratio of hen pepsin : hydrated pea meal being equal to 1:(90-100). The method for manufacturing cooked sausage deals with preparing raw material according to the recipe, obtaining the stuffing upon a cutter followed by molding. Technological modes for settling and thermal treatment have been matched that include roasting followed by cooking and cooling. The innovation enables to manufacture ready-to-use product being of good organoleptic properties.

EFFECT: higher efficiency of manufacturing.

2 cl, 17 ex